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Peerkangai/Ridge gourd(Chinese okra) Poricha Kootu



For the final day of Blogging Marathon#28,made a simple and flavorful kootu which is often made in our households.
 As this kootu is very light and healthy,it is given a the time of postpartum period.The same recipe can be followed for veggies such as snake gourd,broad beans,French beans,egg plant. Now off to the recipe.............................




Ingredients

IngredientQuantity
Rigde gourd/peerkangai 2(chopped )
Moong dhal/paasiparuppu1/3cup
Onion/vengayam1(small size)
Turmeric powder/manjal podi1/4tsp
Salt1tsp
Oil2tsp


To roast and grind 

IngredientQuantity
Coconut(grated) 1/4cup
Channa dhal/kadalaparuppu1tsp
Coriander seeds/varakothamalli1tsp
Cumin seeds/jeergam1/4tsp
Pepper corns/milagu1/8tsp
Red chilly/varamilagai2nos.

For the tempering


IngredientQuantity
Mustard seed/kadugu1/2tsp
Urad dhal/uluthamparuppu1/2tsp
Red chilly(broken)1
Asafoetida/perungayama pinch
Curry leaves/karivepillai 5 leaves



Method
  • Cook the dhal in the pressure cooker for 2 whistles or till it becomes soft and mushy.
  • Heat a tsp of oil in a pan and roast the ingredients to a golden color and a nice aroma comes out.After cooling grind it to a fine paste and keep it aside.
  • In a pan add the chopped ridge gourd and onion,add the turmeric powder,salt.Sprinkle enough water and cook it covered.
  • Add the cooked dhal and the ground paste,cook it till the raw smell goes off.
  • In a small pan heat the remaining oil do the tempering and add it,mix it well.
  • Kootu is ready.
  • Serve it with white rice and pappad.

Enjoy............................................................
  • This kootu can be made with toor dhal also,but tastes good with the moong dhal.
  • Peel the harder part of the skin in the ridge gourd,I keep it with the soft skin.
Check out my fellow bloggers in Blogging Marathon#28.




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